Spice It Up

I first saw this sandwhich on the Pioneer Woman's website and was instantly intrigued. The creaminess of the coleslaw combined with a little kick in the pulled pork sounded fantastic. How can you go wrong. I decided to make this one day and while it was a tad on the spicy side it was a big hit. I didn't serve this to the baby girls, but everyone else gave it a try and they said they loved it except that it was too spicy. I'll have to tone it down a bit next time. ;)

Chop up your onions. Lay some onions on the bottom of your crockpot. Throw some salt and pepper on your roast and place it on top of your onions. Then put some more oninos on top of your roast. Mmmm. . . Can you smell it yet? No. Just wait.

These peppers smell fantastic and while the roast is cooking you'll get to enjoy the aroma in your home. These peppers are SPICY!!! Watch out.

Dump them on top of your roast. If you're not into the spice leave at least half of the peppers out.

Here's where the magic happens with your roast. The fizz will make your roast super tender.

Dump the whole bottle into the crockpot. You'll even get a slight citrus flavor and that'll be nice. Let that roast cook all day long.

After about six or seven hours go ahead and check on that little roast. If the meat shreds easily pull it out and shred away. If not, give it a little more cooking time. The meat should just fall apart. It'll be divine.

While your roast is roasting itself you can get started on this super easy coleslaw. Grab your cabbage and slice it in half.

Then start shredding it really thin. Don't you just love that purple? It's so pretty.

Mix your cabbage together in a bowl.

In a measuring cup mix up the dressing and pour it over the soon to be slaw.

Mix it well and stick it in the fridge for few hours. Mmm. . . .

Take your buns, spread them with a little butter, then grill them up a bit. Load your buns up with your pulled pork. Then cover all of it with the coleslaw. You can even slather some extra dressing over the top. It'll be fantastic. The cool coleslaw goes perfectly with the spicy pork. You won't be disappointed, so give it try. . . unless burning your tongue off isn't really your thing. :)

Super Spicy Pulled Pork Sandwiches

Ingredients:

Meat:

1 whole Onion, Peeled And Quartered

1 whole Pork Shoulder Roast (5-7lbs)

Salt And Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

1 (12 Ounce) bottle of Mike’s Hard Lemonade (or any carbonated beverage)

2 Tablespoons Brown Sugar

12 whole Good Quality Kaiser Or Deli Rolls

12 Tablespoons Butter

Slaw:

½ heads Cabbage, Sliced Thin

½ heads Purple Cabbage, Sliced Thin

½ cups Whole Milk

½ cups Mayonnaise

1 teaspoon White Vinegar

1 Tablespoon Sugar

¼ teaspoons Salt

¼ teaspoons Cayenne Pepper

1 cup Cilantro Leaves, Barely Chopped

Preparation Instructions

MEAT

Chop onions and place in the bottom of a crockpot. Salt and pepper the pork roast, then set it on top of the onions.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in the Mike’s Hard Lemonade, I love the slight citrus flavor. Add brown sugar to the juice and stir in.

Place lid tightly on crockpot. Cook on high for one hour. Then turn dial to low and cook until the meat shreds easily, at least 7 hours. 

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

SLAW

Shred cabbage and place in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.